I have not been intentionally ignoring you guys. I promise. Work is crazy-nutso busy this week and there has been little time for kitchen playing. I’m going to make up for it today, because this recipe is a triple-duty treasure that works as a side dish, appetizer/finger food, and for breakfast (stay with me on that one).
I made this for a baby shower my bookclub held for one of our members last night. We had appetizers and desserts (Georgetown Cupcakes–mmmmm!) in potluck style. Easy and cheap for everyone, and really a lot of fun to see who made what and enjoy so many different flavors and textures. This recipe worked because you can pick up the stalks with your fingers and eat them that way, or cut them into bites and use a fork (if you’re all civilized and stuff). It’s very low fat, very high in vitamins, and quite delicious with the sweet vinegar and the sour lemon playing very nicely together.
I sprinkled these with Parmesan. I suggest you skip that. The cheese became a gloppy mess, to be quite honest, and didn’t bring much to the flavor party. I did, though, serve them with Prosciutto on the side for those who eat it (I don’t), and people seemed to enjoy the combination.
Apppetizer–check. They’re a great side dish for roasted chicken or steaks. I’d even go so far as to serve these alongside a light summer pasta dish, and they’d be great with fish too. You can, if you wish, cut the stalks into bites, roast them that way, put them into a bowl, and serve them as a traditional vegetable, or pop it in the fridge for a few hours, toss it with Parmesan at that point, and put this out as a salad–sesame seeds would be a lovely addition to that.
And breakfast. Y’all, I diced a few stalks up this morning and tossed them into a pan with some onion and a touch of butter, let them all soften, and then made an omelette with them, eggs, and a little cheese. Delish, delish, delish. Highly recommend. They’d work in a frittata too, with some onion and tomato.
Enough with the talk. Make these. They’re good. You’ll need:
About a pound of asparagus stalks, trimmed of their woody ends
The juice of one lemon
A tablespoon of Balsalmic vinegar
Preheat your oven to 425 degrees while you spray a baking sheet with olive oil or cooking spray. Lay the asparagus spears on the sheet. Drizzle them with the lemon juice, balsamic, and enough olive oil to coat, and toss with your hands to combine everything. Pat them down into a single layer, and roast for about 10 minutes, turning once. You’re looking for a bright, bright green color out of them–don’t let them go any farther than that or they’ll mush up on you. Serve hot or at room temperature as an appetizer or side, and cold as a salad.